Christmas Menu For 2008 Now Online
Our Christmas Lunch and Evening menus are now available online priced at £19.95 and £29.95 respectively. The menu is available right throughout December. Please book early to avoid disappointment!
Please contact us on 0151-724-5169 or email us for further information.
Amber Christmas Lunch Menu 2008
£19.95 per person
To Start
Roasted Carrot & Sweet Potato Soup with toasted Sesame Seeds(v)
Smoked Salmon & Prawn Roulade with Citrus Mayonnaise & warm Sodafarle
Chicken Liver & Chorizo Paté served with Garlic & Rosemary Croutes & Black Grape Chutney
Honey & Wholegrain Mustard glazed Chipolatas with Pomme Puree
To Follow
Goosnargh Reserve Three Bird Roast with a Chestnut, Pork and Cranberry Stuffing, served with a Rosemary and Red Currant Reduction
Pan Seared Lamb Cutlets with Smashed Root Vegetables and Caper & Mint Jus
Asparagus, Shallot and Portobello Mushroom Puff Pastry with a Creamy Spinach Sauce(v)
Pan-Fried Sea Bass on a bed of Blue Whinnow Mashed Potato with Chablis & Wild Mushroom Sauce
With an accompaniment of:
Goose Fat Roast Potatoes, Honey-Roasted Carrots & Parsnips(v), Herb Buttered Brussel Sprouts(v), New Potatoes(v)
To Finish
Apple & Rhubarb Oatmeal Crumble
served with pouring cream
Chatsworth Farm House Christmas Pudding
with Brandy Sauce
Meringue Nest with Winter Fruit Compote, Crème Chantilly & Milk Chocolate
Individual selection of British Isle Cheeses with Celery & Grape Chutney
Amber Christmas Evening Menu 2008
£29.95 per person
Glass of bubbly on arrival
To Start
Roasted Carrot & Sweet Potato Soup with toasted Sesame Seeds(v)
Whole Figs baked with Gabriel Blue Cheese & an 8 Year Old Balsamic dressing(v)
Smoked Salmon & Prawn Roulade with Citrus Mayonnaise & warm Sodafarle
Chicken Liver & Chorizo Paté served with Garlic & Rosemary Croutes & Black Grape Chutney
Honey & Wholegrain Mustard glazed Chipolatas with Pomme Puree
To Follow
Goosnargh Reserve Three Bird Roast with a Chestnut, Pork and Cranberry Stuffing, served with a Rosemary and Red Currant Reduction
Individual Beef Wellington, served pink, with a Porta Pocas Vintage Port Gravy
Pan Seared Lamb Cutlets with Smashed Root Vegetables and Caper & Mint Jus
Asparagus, Shallot and Portobello Mushroom Puff Pastry with a Creamy Spinach Sauce(v)
Pan-Fried Sea Bass on a bed of Blue Whinnow Mashed Potato with Chablis & Wild Mushroom Sauce
With an accompaniment of:
Goose Fat Roast Potatoes, Honey-Roasted Carrots & Parsnips(v), Herb Buttered Brussel Sprouts(v), New Potatoes(v)
To Finish
Apple & Rhubarb Oatmeal Crumble
served with pouring cream
Chatsworth Farm House Christmas Pudding
with Brandy Sauce
Meringue Nest with Winter Fruit Compote, Crème Chantilly & Milk Chocolate
Individual selection of British Isle Cheeses with Celery & Grape Chutney
